Introduction

Delicious risotto...the sherry makes all the difference. (The original recipe suggested white wine, but by a happy accident, we were out!)
Delicious risotto...the sherry makes all the difference. (The original recipe suggested white wine, but by a happy accident, we were out!)

Number of Servings: 9

Ingredients

16 ozs mushrooms (portobellos are better, but often too pricey for us. If they're on sale, or if you want to splurge to make this extra yummy, 8 oz of portobellos is all you need)

1/2 lb asparagus

6 cups vegetable broth, or "chicken" style broth

1 cup sherry

4 tbs butter - unsalted

1 cup onion, diced, finely

2 cup s arborio rice

2 ozs parmesan cheese, grated

1/2 tsp nutmeg, grated, freshly

Directions

Steam or microwave the asparagus until just tender; chop into 1/2" pieces and set aside. Remove the dark gills from the mushrooms, then chop them. Saute the mushrooms in 2 tbs butter until they release their moisture and turn golden; set aside. Bring broth and wine to a simmer. Melt the remaining 2 tbs of butter in a large, heavy saucepan. Add onion and cook over low heat until soft but not brown. Add rice and cook, still over low heat, 5 minutes. Pour in enough broth to cover the rice. Allow to cook, stirring occasionally, until the liquid appears to be asborbed and when you scrape a spoon across the bottom of the pan no liquid rushes back in. Repeat until all broth is gone, this will take anywhere from 30-40 minutes. Once all the broth is incorporated and the rice is tender, add the mushrooms and asparagus and let it warm through. Remove from the heat and stir in the parmesan, and nutmeg. Season, to taste,with salt and freshly ground black pepper.